- Thaw shrimp and scallops, if frozen. Peel and devein shrimp. Rinse shrimp and scallops; pat dry with paper towels. Set aside.
- In a small bowl, combine sour cream and salsa. Stir in shrimp, scallops, and half of the Monterey Jack cheese. Spread about 1/3 cup of the shrimp mixture onto each tortilla near an edge; roll up. Place filled tortillas, seam sides down, in a 3-quart rectangular baking dish; set aside.
- In a blender container or food processor bowl, combine cottage cheese, milk, and Parmesan cheese. Cover and blend or process until almost smooth. Spoon mixture over prepared enchiladas. Sprinkle with onions and ripe olives. Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with remaining Monterey Jack cheese. Bake about 5 minutes more or until cheese melts. Makes 6 servings.
From the Test Kitchen
1-1/2 starch, 3 very lean meat, 3-1/2 fat.
Nutrition Facts (Bayside Enchiladas)
- Per serving:
- 401 kcal ,
- 24 g fat
- (13 g sat. fat ,
- 105 mg chol. ,
- 674 mg sodium ,
- 20 g carb. ,
- 1 g fiber ,
- 25 g pro.